1.Physicochemical, nutritional, and sensory analyses of a nitrate-enriched beetroot gel and its effects on plasmatic nitric oxide and blood pressure

作　　者：Davi Vieira Teixeira da Silva ;Fabricio de Oliveira Silva ;Daniel Perrone 等

出　　处：Food & Nutrition Research. 2016 ;60.

出版社：Co-Action Publishing

文章 ID：215693967

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2.Chemical, Microbiological and Sensory Stability of Steam Extracted Jaboticaba (Myrciaria jaboticaba) Juice

作　　者：Ana Beatriz Neves Martins ;Mariana Canto ;Daniel Perrone 等

出　　处：Foods. 2021 ;10(4):732.doi:10.3390/foods10040732

出版社：MDPI Publishing

文章 ID：260757718

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3.Organic Black Beans (Phaseolus vulgaris L.) from Rio de Janeiro State, Brazil, Present More Phenolic Compounds and Better Nutritional Profile Than Nonorganic

作　　者：Nathália M. B. Barreto ;Natália G. Pimenta ;Bernardo F. Braz 等

出　　处：Foods. 2021 ;10(4):900.doi:10.3390/foods10040900

出版社：MDPI Publishing

文章 ID：261341279

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4.Experiencias vinculadas al concepto de igualdad en el discurso político y social venezolano entre 1795 y 1815

作　　者：Luis Daniel Perrone

出　　处：Ariadna histórica. Lenguajes, conceptos, metáforas.. 2016 ;(5):211-243.

出版社：Universidad del País Vasco / Euskal Herriko Unibertsitatea

文章 ID：185592917

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5.Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara ( Euterpe edulis) Juice

作　　者：Andressa Alves de Oliveira ;Alexandre Guedes Torres ;Daniel Perrone 等

出　　处：Foods. 2021 ;10(10).doi:10.3390/foods10102246

出版社：MDPI Publishing

文章 ID：1035664183

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